Onion Mustard Monkey Bread

[Guest guest]

These buttery, onion-flecked, pull-apart rolls are an irresistible

cross between Parker House classics and bialys.

 

Note: Organic ingredients are recommended...

 

INGREDIENTS:

1 stick unsalted butter

1 1/2 cups milk

2 tablespoons sugar

1 envelope dry active yeast

4 cups all-purpose flour, plus more for dusting

Salt

1 medium onion, finely chopped

3 tablespoons whole-grain mustard

2 tablespoons snipped chives

1 teaspoon chopped thyme

 

METHODS:

In a saucepan, melt 3 tablespoons of the butter. Add the milk and

sugar and heat just until warm. Transfer to a large bowl, stir in the

yeast and let stand until foamy, 5 minutes. Stir in the flour and 1

1/2 teaspoons of salt until a sticky dough forms. Turn the dough onto

a lightly floured work surface and knead until smooth, 5 minutes. Oil

the bowl and return the dough to it. Cover with plastic and let stand

in a draft-free spot until doubled in bulk, about 1 hour.

Butter a 10-inch tube or Bundt pan. Punch down the dough and divide

it into 4 pieces. Roll each piece into a 12-inch log and cut each log

in 12 equal pieces. Roll each piece into a ball.

Heat 1 tablespoon of the butter in a skillet. Add the onion and cook

over moderate heat until softened, 6 minutes. Stir in the mustard,

chives and thyme. Add the remaining 4 tablespoons of butter; stir

until melted. Season lightly with salt and transfer to the large bowl

to cool slightly. Add half of the dough balls and turn to coat with

the onion mixture. Arrange the balls in the bottom of the pan. Repeat

with the remaining dough balls. Cover loosely with plastic wrap and

let stand until risen to the top of the pan, about 1 hour.

Preheat the oven to 425°. Bake the bread in the lower third of the

oven for 25 minutes, or until golden. Cover the pan loosely with

foil, reduce the oven temperature to 375° and bake for 30 minutes

longer, or until risen. Let the bread cool in the pan for 15 minutes.

Set an inverted plate on top and turn the bread out onto it. Set

another plate on top and invert the bread so it's right side up.

Break into rolls or cut into slices.

MAKE AHEAD The bread can be prepared through preheat oven and

refrigerated overnight.